Pinhead Oat Meal and Raisin Soda Bread

in Diana's Recipe Book

Comments: If you like a bread with a somewhat "crunchy" texture then this is for you. The Pinhead or Steel Cut Oat Meal works so nice in this traditional Irish Soda Bread, and the plumped raisins give the bread a nice subtle sweetness. The crumb is soft and very moist. My husband and I enjoyed it spread with strawberry curd and clotted cream and we were in "soda bread heaven". A definite keeper for anytime of the year, not just St. Patrick's Day.

In a medium bowl combine the buttermilk and the oat meal and let mixture soak for 30 minutes (this will help the oatmeal soften up).

In a large bowl, cut chilled butter into dry ingredients using a pastry blender or 2 knives until the butter looks like fine crumbs. Stir in buttermilk/oatmeal mixture. Fold in raisins. Transfer to a lighlty floured work surface and gently knead a few times to make a stiff dough. Shape into a 8 or 9-inch round and place on parchment paper lined baking sheet. With a sharp knife make two slashes (in the shape of a cross) over the top of bread (about 1/3 inch deep), then brush with half and half or milk and dust with more oatmeal or flour and a sprinkle of brown sugar. Bake in preheated oven for 25-30 minutes, until golden brown. Cool on wire rack. Slice into wedges and serve at room temperature with butter or jam and double or clotted cream. This bread is best eaten the same day it is made, but is also good toasted the next day.

Makes 1 loaf, 6-8 servings.

*Notes: Pinhead oat meal or steel cut oat meal are used in Ireland and Scotland for making traditional porridge or used in cooking and baking. They may be purchased at specialty or gourmet food stores or can also be purchased online. I found both of these oat meals at my local supermarket, but they are also sold on Amazon.com

If using pinhead oat meal or steel cut oat meal (regular quick cooking rolled oats may be substituted for the pinhead or steel cut oat meal, but not instant oatmeal), it's a good idea to soak the oat meal in the buttermilk (to soften it up) for 30 minutes before making the soda bread.

To Plump Raisins: Place raisins in a bowl and cover them with boiling water. Let soak for 10 minutes. Drain, and dry with paper towels.

Reviews

Reviewer: SadieRating:Review:Excellent soda bread. Added 1/4 cup molasses for extra spice. Makes a big loaf so would do 2 smaller loaves the next time. Very moist. Great crust with the oats and brown sugar. Nice change from a traditional soda bread. Took 35 minutes for the large loaf to bake.